Directions:
1. Heat a medium frying pan and tip pork into pan with the fennel seeds, paprika, salt and pepper, and stir regularly
2. Heat a second medium frying pan and put 1 tablespoon of olive oil and the cumin seeds
3. Trim, slice and add the spring onions, squash in the unpeeled garlic through a garlic crusher, then stir in the beans and their juices, and simmer
4. Finely slice the chilli, spinach and most of the top leafy half of the coriander, then halve, destone, peel and chop the avocado, along with the tomato
5. Toss and pile all this on a platter, coarsely grating or matchsticking the apple on top
6. Ripple a little chilli sauce through the yoghurt in a small bowl
7. Stir, mush and season the beans to taste
8. Drizzle the salad with a little soy sauce, the extra virgin olive oil and lime juice, then toss together
9. Drain the fat from the pork pan, then serve

Jen's Notes:
This recipe originally had hard shell tacos. Since we're not a fan, I swapped them out for tortillas The next day I just had this as a salad for lunch and it was pretty tasty. Even with all the dressing on the salad, it held up pretty well.

Be sure you use canned black beans for this recipe. I tried the dried beans in a pressure cooker and it turned out a bit dry. Why dried beans? Because black beans are a minority here in Australia. If you're coming to visit, bring some cans with you!

We weren't a huge fan of the pork but the bean/salad combo was nice (or as they say in Aus, beautiful). I've already added that portion of the recipe as a menu option for future meals.